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re: Homebrewing Thread: Volume II
Posted on 2/21/17 at 9:53 am to CarRamrod
Posted on 2/21/17 at 9:53 am to CarRamrod
quote:
did yalls NEIPA look very green while in the fermenter dry hopping?
Extremely green.
quote:
Also, did yall rack to a secondary to clarify? Is that enough to filter out the hops of did yall do some kind of filter/ cheese cloth?
All we did on our Iron Brewer NEIPA (I was on the same team as BMoney) was cold crash it down to 40ish to drop the solids out as much as possible. We didn't do any racking or filtering, and then siphoned to the kegs from above the trub.
1
Posted on 2/21/17 at 10:00 am to LSUBoo
damn ok so no secondary. hhmm i might be able to get this out quicker than i thought. im on day 3 in the primary and it is still getting a good bubbles. Im glad i used a blow off tube cause it is full of crap. i got a good 6 gallons of wort in there at the start.
i have 2 more cornys in the mail since my only 2 now are full. so that will be good timing.
i have 2 more cornys in the mail since my only 2 now are full. so that will be good timing.
Posted on 2/21/17 at 10:11 am to CarRamrod
quote:
damn ok so no secondary. hhmm i might be able to get this out quicker than i thought.
We turned around our Iron Brewer batch in less than two weeks from brew day to festival. It was really ready a day or two before the festival, 10-11 days.
Posted on 2/21/17 at 10:19 am to CarRamrod
quote:
CarRamrod
Yeah, secondarying really isn't necessary anymore. More research has been done that show that the cons outweigh any benefits one might receive. Cons being oxygen ingress. At a Homebrew level, secondarying isn't needed anymore.
Posted on 2/21/17 at 10:24 am to BugAC
so cold crashing will take care of the clarifying i always liked the secondary did?
which reading this head line i understand why im behind the times im just now getting back into brewing when last time i did all my research and learning was around 10 years ago.
"About ten years ago a secondary fermentation in beer brewing was considered a “must do” by most top brewers. But in the last ten years, much has changed so this week we take a look at the eternal question “to Secondary or not?”"
which reading this head line i understand why im behind the times im just now getting back into brewing when last time i did all my research and learning was around 10 years ago.
"About ten years ago a secondary fermentation in beer brewing was considered a “must do” by most top brewers. But in the last ten years, much has changed so this week we take a look at the eternal question “to Secondary or not?”"
This post was edited on 2/21/17 at 10:27 am
Posted on 2/21/17 at 10:45 am to CarRamrod
I don't do secondaries any more except for beers that need aging. It's not the racking that helps with clarity. It's the extra time for the trub to drop out. That can be done either in primary or secondary and I figure the less I handle the beer, the better. So I do it in primary.
Cold crashing will cause the yeast to drop out faster so that just speeds up the process.
Cold crashing will cause the yeast to drop out faster so that just speeds up the process.
Posted on 2/21/17 at 10:56 am to CarRamrod
quote:
so cold crashing will take care of the clarifying i always liked the secondary did?
Well, you're not gonna clarify a NEIPA. But cold crashing will allow all the green hop matter to drop to the bottom so that much less of it gets into the keg, and eventually, your glass.
As LSUBoo said, we turned our beer around in 10 days. Brewed on a Sunday afternoon, I had 10 gallons kegged the following Tuesday and he had the other 10 gallons kegged on Wednesday.
I'm still looking to tweak the processes a bit. For my next one, I'm going to let the beer ferment out a couple more days before dry hopping, as well as increasing the contact time the beer has with the dry hops. I suspect we lost some of the aroma to the blowoff as fermentation wasn't finished. I want to really get the aroma as potent as possible. None of that was really possible with the beer we brewed a few weeks ago, based on schedules and when we could all brew it versus when it needed to be served.
Posted on 2/21/17 at 11:00 am to BMoney
quote:
For my next one, I'm going to let the beer ferment out a couple more days before dry hopping, as well as increasing the contact time the beer has with the dry hops.
From talking to brewers, they seem to think that adding the dry hops during the most vigorous fermentation is a good thing because the beer is churning as much as possible and getting as much hop contact as possible.
Posted on 2/21/17 at 11:06 am to LSUBoo
side bar, a few years ago an ex co worker called me up and asked if i wanted his hdpe conical fermenter he used for making wine..... well he gave it to me and it has been sitting out back since. It is either 30 or 40 gallons. It is so big i dont have a place inside to really use it. even if i were to boil 2 batches to fill it up.
Posted on 2/21/17 at 11:12 am to LSUBoo
quote:
From talking to brewers, they seem to think that adding the dry hops during the most vigorous fermentation is a good thing because the beer is churning as much as possible and getting as much hop contact as possible.
And talking to some other brewers myself, they said that we likely lost a good amount of the aroma to blowoff because of the constraints of our system.
Further research is necessary, that's for sure.
Posted on 2/21/17 at 11:14 am to BMoney
quote:
Further research is necessary, that's for sure.
No doubt.
Posted on 2/21/17 at 11:15 am to CarRamrod
quote:
It is either 30 or 40 gallons.
I had interest until you got to this part... that's massive. I wouldn't have any way to temp control something like that.
Posted on 2/21/17 at 11:23 am to LSUBoo
quote:funny thing....... this guy was a geo physicist and had this thing coiled with cooling system to keep his wine at a certain temp,even in his garage, so he said. The unit was a few grand and he didnt give that to me but said i could use it whenever i wanted too.
I wouldn't have any way to temp control something like that.
but yea it is way big ill take a picture of it. i mean i thigh it could fit in a standup freezer if you made a different base for it. the existing base makes it like 5 feet tall.
This post was edited on 2/21/17 at 11:24 am
Posted on 2/21/17 at 11:31 am to BMoney
I dry hop in the conical after primary fermentation has finished before cold crashing while I'm still at whatever my fermentation temp was. Contact time is 3-4 days, then I cold crash.
This post was edited on 2/21/17 at 11:34 am
Posted on 2/21/17 at 11:54 am to MountainTiger
Here is my NEIPA I boiled Friday. 6.5 gallons. Added 5 oz of dry hop on Sunday at high krausen. It's still bubbling but more slowly today. Once ferm is finished I will add another 2 oz of dry hop and keg 4-5 days after.
Posted on 2/22/17 at 10:53 am to Zappas Stache
that looks just like mine. so cold crashing will drop all that shite out? 40 degrees for 3-4 days?
im dropping in more hops today for the next5 or so days.
im dropping in more hops today for the next5 or so days.
Posted on 2/22/17 at 11:41 am to CarRamrod
quote:
e. so cold crashing will drop all that shite out? 40 degrees for 3-4 days?
A lot will drop out but I would still put a bag on the end of the rack cane to help out even more. I actually did this for the first time on my last transfer and I was surprised how well it worked out. Just make sure you don't put the bag too tight around the tip of the cane or it will clog up quick.
Posted on 2/22/17 at 8:58 pm to Fratastic423
Im brain storming a recipe and would like some help since im not very experienced in this. Im looking to make a ASH type of American/English pale ale for the st pattys parade. beer smith has this within range of an APA but very light. i want it light cause i will dye it. Im trying to make this drinkable to me masses and light yet still flavorful.
5# 2 row
5# Maris otter
1.5# Vienna
0.5oz @ 60 or 30 bittering hops
1oz @ 0
I want to split the batch and dry hop one and not the other. this is for a 5 gallon batch but i will probably double it to make 10 so i will have 5 dry hop and 5 not. looking at either galaxy or citra hop and an Irish ale yeast.
5# 2 row
5# Maris otter
1.5# Vienna
0.5oz @ 60 or 30 bittering hops
1oz @ 0
I want to split the batch and dry hop one and not the other. this is for a 5 gallon batch but i will probably double it to make 10 so i will have 5 dry hop and 5 not. looking at either galaxy or citra hop and an Irish ale yeast.
This post was edited on 2/22/17 at 9:09 pm
Posted on 2/22/17 at 9:17 pm to Fratastic423
quote:
would still put a bag on the end of the rack cane to help out even more. I
I've been putting a grain bag on the keg end of my transfer tube for ages. Works great.....I always dunk the bag in my sanitizing bucket before hand.
Posted on 2/22/17 at 9:33 pm to CarRamrod
Sounds like the perfect vessel for a solera.
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